Preheat oven to 400F degrees. Slice potatoes lengthwise in half.
Place potatoes into 11 x 7-inch (or 9 x 13-inch) baking dish.
Coat sliced potatoes with olive oil, melted butter and lemon juice. Stir well to coat.
Sprinkle Greek seasoning and paprika on top of the potatoes. Stir gently.
Pour chicken broth into the side of the pan (do not pour over top of the potatoes.) This is optional.
Cover baking dish with aluminum foil. Bake for about 30 minutes.
Uncover baking dish, then cook for an additional 15 minutes.
Allow potatoes to cool for about 10 minutes (potatoes will continue to soak up the broth.)
Sprinkle with chopped parsley and serve!
I have always used Cavender's Greek Seasoning (works amazing on veggies and on chicken!) You can find it with all of the other spices in your grocery store. If you can't find this brand, just go with your favorite Greek seasoning.. You could easily change the seasoning on these to anything you enjoy and keep the rest of the recipe the same.
You could also add some chicken to this dish to make it a whole meal. Just add about a pound of diced chicken and cook until chicken reaches an internal temperature of 165F degrees and potatoes are fork tender.
The chicken broth is completely optional in this. I think it gives the potatoes a kick of flavor since they soak up the chicken broth as they cook but it's not absolutely necessary.